Cheese Scalloped Carrots

by Beth Slocum

2 lbs. carrots, sliced
2 Tbsp. butter
1⁄2 cup chopped celery
1⁄4 cup chopped onion
2 Tbsp. all purpose flour
1⁄4 tsp. salt
1⁄4 tsp. dry mustard dash pepper
1 1⁄2 cups milk
1 cup (4 oz.) shredded cheddar cheese
2 cups herb seasoned stuffing mix
1/3 cup butter melted

Cook carrots in boiling (salted) water until tender. Set aside. Melt 2 Tbsp. butter in heavy saucepan over low heat. Add celery and onion and cook until tender. Add flour and next 3 ingredients stirring until blended. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat stirring constantly until thickened and bubbly. Stir in cheese and carrots; spoon mixture into a lightly greased 1 1⁄2 quart casserole. Combine stuffing mix with 1/3 cup melted butter. Spoon over casserole. Bake at 350° for 25 minutes.

(Makes 6-8 servings)